Cherry Crumb Pie

• 1 whole Single Pie Crust (your Favorite Recipe, Or Store Bought)
• _____
• FOR THE FILLING:
• 4 cups Sour Cherries, Cleaned And Pitted
• 1/4 cups Flour
• 3/4 cups Sugar
• _____
• FOR THE CRUMB TOPPING:
• 1/2 cups Flour
• 3/4 cups Sugar
• 1/2 teaspoons Cinnamon
• 5 Tablespoons Butter, Softened

1. 1) In a large sauce pan, add cherries, sugar, and flour. Mix well. Cook over medium heat, stirring often to prevent scorching, until it comes to a bubble. Allow to bubble for a couple of minutes. Remove from heat.
2. 2) Preheat oven to 375F. In small mixing bowl, add all crumb topping ingredients. Blend together with fingers until you have a crumbly mixture. Set aside.
3. 3) Prepare pie crust and put into 9" pie plate. Flute edges. Pour in warm cooked cherry filling. Sprinkle crumb mixture over filling. Bake for 30-35 minutes or until crust is nicely brown.
4. **Tip: I bake pies on a foil lined cookie sheet to prevent a messy oven.

pie crust, filling, sour cherries, ubc, sugar, crumb topping, flour, sugar, cinnamon, butter

Taken from tastykitchen.com/recipes/desserts/cherry-crumb-pie/ (may not work)